Page 161 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.5.4.2 Dry Cleaning Methods

7.5.4.2.1 Dry Cleaning (28)
If dry cleaning is used, it must be conducted as follows:
• Methods such as brushing, scraping, and vacuuming must
contact only surfaces soiled with dry FOOD residues that
are not potentially hazardous.
• Cleaning EQUIPMENT used in dry cleaning FOOD-
CONTACT SURFACES must not be used for any other
purpose.

7.5.4.3 Precleaning and Racking

7.5.4.3.1 Precleaning/Scrapping (23)
FOOD debris on EQUIPMENT and UTENSILS must be scrapped
over a waste disposal unit, pulper, or garbage receptacle or must be
removed in a WAREWASHING machine with a prewash cycle.

7.5.4.3.2 Presoak/Scrubbed (23)
If necessary for effective cleaning, EQUIPMENT and UTENSILS
must be preflushed, presoaked, or scrubbed with abrasives.

7.5.4.3.3 Racking (22)
Soiled items to be cleaned in a WAREWASHING machine must
be loaded into racks, trays, or baskets or onto conveyors in a
position that
• Exposes the items to the unobstructed spray from all cycles
and
• Allows the items to drain.

7.5.4.4 Wet Cleaning

7.5.4.4.1 Washing (23)
FOOD-CONTACT SURFACES of EQUIPMENT and UTENSILS
must be effectively washed to remove or completely loosen soils
by using whatever manual or mechanical means is necessary (such
as application of detergents containing wetting agents and
emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes;
scouring pads; high-pressure sprays; or ultrasonic devices).

7.5.4.4.2 Soil Specific (22)
The washing procedures selected must be based on the type and
purpose of the EQUIPMENT or UTENSIL and on the type of soil
to be removed.

7.0 Food Safety; 132